La Maison is in a building that was, pre-federation, a customs office. It’s a heritage-listed space that retains a faithful connection to its past; the ideal match for La Maison’s menu, which celebrates traditional Lebanese home-style cooking.
Owner Wassim Saliba took over the premises in 2007 and has built a loyal following from locals both sides of the border. Much like Lebanon itself, which borders the Mediterranean to one side and West Asia to the other, La Maison’s menu incorporates a wide array of flavours and influences.
Some items on the menu, such as the haloumi cigara, are explicitly traditional. Others; such as seared scallops, spice-cauliflower steak, seafood paella, and confit duck Maryland; simply incorporate classic Lebanese flavours (such as that of the house-made dukkah, which is deployed in dishes across the menu). For dessert, we recommend a piece of baklava, or an old-school affogato.
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